Punugulu is totally new to me, I have never tasted it before or even heard until Vj told about it. I am so confused with punugulu and goli bajje, don’t know the difference, please someone who knows, enlighten me. My friend Sangeeta passed me this recipe that she took from her friend. The idea of using self raising flour was totally unique and have never heard that before. So I wanted to try it out immediately. Its very very easy to prepare. A fata-fat recipe, that you can whip up when you have surprise guests. You can make a lot of variations to this recipe which I have mentioned in the tips section. I know there are lots of variants when it comes to this recipe. Ppl make it with dosa batter often I guess. I haven’t tried those versions but this one is really a quick and easy snack, that turns out delicious too.
Punugulu recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 5 mins | Cook time: 15 mins | Serves: 3
Prep Time: 5 mins | Cook time: 15 mins | Serves: 3
Ingredients
Self raising flour* - ½ cup
Rice flour - 2 tblsp
Green chilli, chopped - 1
Ginger, finely chopped - 2 tsp
Curd / Plain yogurt - 2 tblsp
Water - As needed
Salt - As needed
Curry leaves - few
Rice flour - 2 tblsp
Green chilli, chopped - 1
Ginger, finely chopped - 2 tsp
Curd / Plain yogurt - 2 tblsp
Water - As needed
Salt - As needed
Curry leaves - few
*If you don’t have self raising flour, mix and sieve ½ cup maida (all purpose flour) with ½ teaspoon baking powder.
Method
- In a mixing bowl, mix all the ingredients to make a batter. The batter should be thick not like a paste but you should be able to take the batter in your hands and transfer to oil. Just similar to vada batter.
- Heat oil in kadai, once hot, use your hand or a small spoon to drop goose berry sized batter in oil. It will raise and puff up.
- Turn and cook both sides until golden in colour. Drain in paper towel to get rid of excess oil.
Notes
- Some times, as it gets cooked and raises, it wont turn other side when you try to turn. In that case try to keep it immersed in the oil with the help of ladle to ensure even cooking.
- You can add onion to this recipe.
- I used my hands to pour the batter in oil, you can use a small spoon too.
- Make sure the batter is not too runny otherwise the shape will not be round.
Crispy outside and soft inside snack, perfect as tea, coffee time snack. We had with coconut chutney.
Revathi Kaundinya
This is a very popular snack of South Karnataka. Mainly in Mangalore, Udupi, etc...Very delicious, quick n easy recipe. Thnx for sharing this over here 🙂 🙂 🙂
దొప్పలపూడి
What you posted here is Gole bajji or Mysore bonda. Punugulu/punukulu/puli bongaralu are made with left over idli dosa batter. They are sometimes made with unfermented batter too. Yes, Paniyaram, but deep fried.
దొప్పలపూడి
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Devi Mey
Awesome! we call it kuzhi paniyaram and make it in the paniyaram kal... or fry it and call masala paniyaram... looks yumm!
vidya m
Looks yummy,I have tasted Mangalore bonda prepared similarly.Will definitely try
Niloufer Riyaz
A very easy snack.. best to have it hot in this winter
Janani
Hi Raji awesome recipe looks fluffy and soft...since u said v can enlighten u let me share my experience bat this recipe. I learned this from andhra Aunty and she said the main ingredient is rava that gives the perfect crunch. No need to add curd.perfect time is when the doss dough is sour or pulippu stage. It's usually served allam chutney( sweet and tangy ginger chutney) love it a lot. Hope this help.
Banggajam
I find it similar to Mysore Bonda.
Ramya Gokul
all ur recipes r awesome , trying ur recipes too
Durga Karthik.
The inside part is very attractive.
Sreedevi Sn
Hi this is managlore bajji, adding jeera and coconut pieces will give nice flavor and taste. Punnugulu is made from sour left over dosa and idly batter with onions
Sreya Chakraborty
Looks delicious.. yummy. I love Punugulu though I am a Bengali. Thanks a lot for sharing the recipe. <3.
மன்சி (Munsi)
The Mysore bondas (big ball) and punugulu (smaller ones) I tried had blackgram taste. and black pepper and coconut pieces are used in mysore Bonda while not in Punugulu. Punugulu is quite popular in an Andhra shop here 🙂 We love it.
மன்சி (Munsi)
again, Kuzhipaniyaram is made of blackgram and rice.
Durga Karthik.
This is gole baje.i tried with gram flour instead of rice flour and allowed it to ferment for 5 hours.Very delicious..But for more crispiness we can add riceflour too.
jayashree venkat
Hello Rak's,
Thanks for the quick eat recipe.I made this for my daughter snack box and your recipe is popular in her college friends circle.
Anonymous
Looks delicious...we call this goli bajje in Karnataka. What we call punugulu is made out of idli batter...all the same it looks delicious raks...love your pictures.
Santhosh Kumar
Wow delicious
Vidhya
Hello Raks, i am from new jersey and have tried many of your receipes! Unfortunately this one turned to a disaster. I used a brand called great value self rising flour, the bonda started to fly out of the oil and was all over my kitchen. Gods grace for a second I had stepped aside and missed hitting my face. I am thinking the baking soda is the self rising flour as the culprit. Please for the safety of your followers remove this receipe.
Raks anand
I understand your concern, but there could be a reason for your punugulu to burst. You might have made the batter too thick. Otherwise no way for this to get burst. If at all it had happened to me I would never published this recipe. Thanks for the feedback anyways, I will sure add this point to be safe.
Safina Mubarak
Thanks a lot again ..... for a wonderful easy receipe... I made this 3rd time today.... alhamdhulilah its super hit with my son..he loved it... and most of ur receipes are super good........ thanks for ur blog.